These air fryer cornflake chicken tenders are crispy, juicy, and so easy to make at home. They cook fast, use simple ingredients, and give you that crunchy texture without deep frying.
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Air Fryer Cornflake Chicken Tenders
Perfect for busy weeknights, picky eaters, and anyone craving crispy chicken tenders in the air fryer. I've made these many times, and the cornflakes make a huge difference in crunch.
Julia's Why-You'll-Love-It List
♥ This recipe works because of the texture contrast. The outside gets super crispy from the cornflakes, while the inside stays juicy.
♥ Cornflakes create a lighter crunch compared to breadcrumbs. They don't get dense or soggy.
♥ The flour and egg layers help everything stick properly. That's what gives you that golden, even coating instead of patchy breading.
♥ It honestly reminds me of restaurant-style tenders, but lighter and less greasy.
Ingredients
- Chicken breast - Cut into strips or use tenders. Thicker pieces stay juicier inside.
- Cornflakes - This is the key. They create that extra crispy coating. Slightly crush them, but don't turn into dust.
- Flour - Helps the coating stick. You can swap with gluten-free flour if needed.
- Eggs - Acts as glue between layers.
- Smoked paprika - Adds subtle smoky flavor. If you can find a good quality one, it's worth it.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Cornflake Chicken Tenders
- Season the chicken: Season chicken pieces with salt, paprika, garlic powder, and black pepper. Make sure everything is evenly coated.
- Prepare coating stations: Set up three bowls with flour, beaten eggs, and crushed cornflakes.
- Coat the chicken: Dip each piece into flour, then eggs, then cornflakes. Press the cornflakes gently so they stick well.
- Preheat air fryer: Preheat to 400°F. This step matters for crispiness.
- Cook: Spray lightly with cooking spray. Air fry for 5-6 minutes, flip, then cook another 5-6 minutes until golden and crispy.
- Check doneness: Inside should be white and juicy, outside golden and crunchy.
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Press the cornflakes firmly onto the chicken so the coating sticks and crisps up properly.
Tips
- Keep cornflakes slightly chunky. I like crushing them by hand so you get uneven pieces for extra crunch. Too fine and you lose that crispy texture.
- Press the coating firmly onto the chicken. This is what gives you that thick, crispy crust instead of patches falling off.
- Don't overcrowd the basket. Give each piece space so hot air can circulate and crisp the coating properly.
- Lightly spray with oil before frying. This helps the coating turn golden and crisp instead of dry and pale.
- Flip halfway through cooking. This keeps both sides evenly crispy and prevents soggy spots underneath.
- Let the chicken rest for 2-3 minutes after cooking. This helps the coating set and stay crunchy instead of softening right away.
- Use room temperature chicken if possible. It cooks more evenly and stays juicier inside.
Common mistake: If the coating falls off, it usually means it wasn't pressed firmly enough or the flour layer was too light.
Serving Suggestions
- Truffle Fries or Sweet Potato Fries
- Simple Coleslaw
- Cucumber Salad
Storing Leftovers
- To Store. Keep in airtight container in fridge up to 3 days
- To Freeze. Freeze cooked tenders in a single layer, then store up to 2 months
- To Make Ahead. Bread the chicken and refrigerate up to 24 hours before cooking
- To Reheat. Air fry at 180°C (350°F) for 3-4 minutes until crispy again
Bonus: Upgrade Variations
- Spicy version: Add chili flakes or cayenne to seasoning.
- Healthier option: Use whole wheat flour or skip flour lightly.
- Restaurant-style: Add parmesan into cornflake mix.
- Kid-friendly: Skip spices and serve with ketchup or honey mustard.
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Recipe Card
Air Fryer Cornflake Chicken Tenders
Ingredients
Method
- Season the chicken: Season chicken pieces with salt, paprika, garlic powder, and black pepper.1 pound chicken breast, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper
- Prepare coating: Set up bowls with flour mixture, beaten eggs, and crushed cornflakes.2 large eggs, 1 ½ cups crushed cornflakes
- Coat chicken: Dip chicken in flour, then eggs, then cornflakes, pressing to coat well.½ cup all-purpose flour, 2 large eggs
- Air fry: Preheat to 400°F, cook 5-6 minutes, flip, cook another 5-6 minutes until golden.
- Serve: Serve warm with your favorite dipping sauce.
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
Video
Notes
Don't overcrowd the basket. Cook in batches if needed to keep the tenders crispy, not steamed.
Preheat the air fryer and lightly spray with oil for that golden, crunchy finish.
Tried this recipe?
Let us know how it was!If chicken dinners are on repeat at your house, these quick Chicken Drumsticks is a must-try.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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